Slow Cooker Beef Chili

Slow Cooker Beef Chili

I’m squeezing this chili in at–what I’m hoping will be–the end of our Winter. Despite the fact our forecast says snow, I’m choosing to believe in the power of spring and its impending arrival. So this is your last chance to spend the weekend cuddled up on the couch. Or the end of eating hearty comfort dishes and wasting an entire day on board games because better days are coming. And when those days arrive you’ll want to be outside. You’ll also be eating a lighter menu of fresh dinner salads, easy barbecue dishes and cool gazpachos. So think of this as your last hoorah and enjoy all its warm comfort.

I actually call this spooky chili because I started making it on Halloween. It was the perfect throw-it-in-the-slow-cooker-and-make-your-front-yard-look-like-the-set-of-Friday-the-13th dish. I served it with our skillet cornbread, threw on a wig and went out with my daughter who was dressed as a jellyfish. Even though I invented this chili in October, it served me all winter long. I realize I didn’t give you a whole lot of time to enjoy it but don’t worry. After a summer of potato salad and burgers it will be here waiting for you ready to tuck you back into your routine of long, snuggly days and family movie nights. I’m almost feeling a little nostalgic for fall. Almost but not really.

Slow Cooker Chilli 22585-2

Photo by Maya Visnyei

Slow Cooker Beef Chili

Prep Time: 10 minutes

Total Time: 8 hours, 10 minutes

Yield: 4 - 6 servings

Ingredients

  • 1 lb. ground beef
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 carrot, diced
  • 1 celery stick, diced
  • 1 14 oz. can diced tomatoes
  • 1 14 oz. can chickpeas
  • 1 5.5 oz. can tomato paste
  • 1 Tbsp chili powder
  • 1 tsp dried oregano
  • 1 tsp Worcestershire sauce
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ tsp dried mustard
  • ¼ tsp cinnamon
  • chopped green onion for garnish

Method

Place ground beef in your slow cooker and break it up with a wooden spoon. Add the rest of the ingredients and give the whole thing a big stir to blend.

Cook on low for 8 hours. Serve with some chopped green onion for garnish.

 

 

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1 Comment

  1. Steve-o
    September 02, 13:58 Reply

    I’m just curious if you drain the chickpeas or leave the juice for this recipe. I’m trying it out today, looks delicious!!

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